Sangria-mint-and-strawberry

Strawberry Mint Sangria | Victoria Verrengia of Nix’s Plymouth

Serves 4 to 6

Ingredients

  • 1 750-ml bottle Westport Rivers Riesling
  • 2 cups fresh strawberries (hulled and sliced)
  • 1/2 cup mint leaves finely chopped or muddled (reserve 6 sprigs for garnish)
  • Thin lemon slices from half a lemon
  • 12 ounces sparkling water

Preparation

Place wine, strawberries, mint leaves, and lemon wedges in a pitcher and refrigerate for two to three hours. Strain the mint from the mixture using a fine sieve and refrigerate for another six to eight hours. Just before serving, add the sparkling water and pour sangria over glasses filled with ice. Garnish with fresh mint sprigs and sliced strawberries.”

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June 27th Market News | 2013 Outdoor Season

Program Overview

Culinary Insights | Victoria Verrengia and Jenn McDermott of Nix’s Plymouth

4:00 – Mixologist Demonstration – Summer Sangria – Join Nix’s Bartender Victoria Verrengia and Jenn McDermott, Director of Marketing and Sales for a sangria demonstration using the bounty selected from the farmers’ market and refreshing wines chosen from Westport Rivers Winery. Refresh yourself with the recipe.

Nix’s is offering all Friends of the Market 15% off when dining there Monday through Friday through July. Check out Nix’s live weekly entertainment and new front and rear patio for a great outdoor venue with views of Plymouth harbor. – Flash your Friend of the Market card to receive your discount. – Its just another way of saying thank you for choosing to be a Friend of the Market.

Community Host | Cape Cod Bay Watch

Cape Cod Bay Watch (CCBW) is a public interest campaign that seeks to engage stakeholders in protecting and restoring the scenic, recreational, ecological, and economic values of Cape Cod Bay. CCBW carries out its mission through public education, outreach, and building partnerships with groups throughout the region.

Music | The Harper and The Minstrel

Celtic Harps, Flutes, Recorders, Penny Whistles, Bowed Psaltery, Dulcimers, Guitars and beautiful vocal harmonies will transport you to another place and time.

Friend of the Market Specials

By purchasing a $25 Friend of the Market card, you are strengthening the Plymouth Farmers’ Market’s ability to deliver on our mission and to keep our local food economy vibrant. In recognition of your support, Market Friends get access to weekly market specials with each of the Market members and Friends are also automatically entered into drawings for special rewards through May 2014! Show your friend card to take advantage of the specials and THANK YOU to all of our Friends that have committed to sustaining the Market. Please consider becoming a Friend of the Market

PFMbuttonS

  • Plymouth Farmers’ Market


    Hi EBT/SNAP customers, please stop by the market tent for your Friend of The Market card! It’s our way of thanking you with weekly specials and discounts for spending some of your food dollars with our farmers. We appreciate you shopping here!

  • Brown Boar Farm

    $1.00/LB off pork chops ($7/LB, regularly $8)

  • Queen Bee Honey Products

    Get ready for the fourth of July!!!!
    Mosquitos are fierce so bee ready with ALL NATURAL defense.
    Enjoy the fire works without being eaten alive…
    This week, 2 bottles of ALL NATURAL MOSQUITO REPELLENT FOR ONLY 9.00 …..SAVE $1.00 OFF

  • Web of Life Organic Farm

    $2.00 off a bottle of heirloom pepper sauce

  • Martha’s Local Food

    $1.00 off pint size cold strawberry soup or cabbage soup at the market.
    Come to Martha’s Local Food at Stephens Field to purchase Beautiful chicken broth, made with all organic ingredients, $4 per pint, frozen.

  • Engelnook Farm

    $0.50 off Rennisance Ricotta

  • Bay End Farm

    10% off total purchase

  • Plato’s Harvest Organic Farm

    Fire up the sauerkraut makers…. $0.50 / lb off all cabbage this week. Ask me about grilling cabbage steaks!

  • Red Devil Baking Co.

    Buy one cookie, get one free!

  • Flapdoodlebags

    10% off total purchase

  • Rein’s Real Rye

    $1.00 off every full loaf purchased.

Harvest and Cooks Notes

  • Brown Boar Farm

    We’ll be grilling sausages and serving them on Jenny’s Bread!

    NEW!! We are also offering a new way to purchase our meats – Brown Boar Boxes! We are offering a variety of bulk boxes at a 15% discount off the retail price – please refer to our BBF JUNE PRICELIST for details. Pre-orders are necessary for the boxes. Please place your pre-order by Wednesday night. The boxes are a great new way to stock up at a 15% discount!

    This is our first month offering the boxes so we’re looking for feedback – Are there other options you would like to see offered? Let us know at the market! Other pre-orders can be placed by Thursday morning at the latest.

    We’ll have tons of great grilling items for the 4th – ribs, sausages, pork burgers, chops, etc. and we’ll be cooking sausages to eat there or to take home.

    We hope to see you there!

  • Queen Bee Honey Products

    If you don’t use the Mosquito Repellent and get insect bites…

    Try our Natural Healing Balm, great on insect bites, cuts, burns, poison ivy and more..

    A must for every medicine cabinet

  • Simpson Spring

    TRY THIS | Simpson Spring Orange Soda BBQ Sauce

    1/2 cup ketchup
    1/4 cup cider vinegar
    One bottle of Simpson Spring Orange Soda
    3T brown sugar or coconut sugar
    1 teaspoon salt
    1 teaspoon chili powder or cayenne if you like it spicy!
    1T Worcestershire sauce
    1/2 cup molasses
    2T Dijon mustard
    2 teaspoons ground cumin
    1 teaspoon paprika
    3-4 cloves garlic, minced

    Combine all ingredients in a sauce pan, and bring to a simmer. Cook it down for 5 minutes. Let the sauce cool and then refrigerate or slather it on your favorite grilling meat right away!

  • Web of Life Organic Farm

    Steph and I have been busy killing weeds and hooking up drip irrigation….If it starts to rain cats and dogs, you’ll know who to thank :0)

  • Martha’s Local Food

    Chilled strawberry soup, cool and refreshing Cabbage soup, all local, all fresh ingredients. Chicken salad made with local chicken, grapes and celery. Rhubarb punch.”

    TRY THIS | Rhubarb Punch
    3 cups fresh rhubarb cut up
    3 cups water
    3/4 cup sugar
    Bring to boil, reduce heat, simmer for 10 minutes. Strain, press out all the juice. Add a splash of lemon juice. Chill and serve over ice.

  • Bay End Farm

    We are harvesting lots of scapes and making scape butter. The butter can be frozen for that fresh garlic bread flavor later in the year or used right away!! We hope to have some peas and more zucchini and basil.

  • Plato’s Harvest Organic Farm

    Now that it has finally stopped raining for a few days we’ve been busy killing weeds and bugs and getting the last of the transplant season behind us. We just got in all the fall leeks and pumpkins this week, and a later succession of heirloom and hybrid tomatoes. We still have fall broccoli and cabbage to get in, and successions of beets and carrots, but the transplant pressure is off. Now it’s time to start tying tomatoes….

    I’ll be bringing the last of the spinach this week, along with lettuce, cabbage, kale, chard, beets, carrots, salad turnips, radishes and fennel. I’ll also have some eggs and whole frozen chicken, all raised on pasture and organic grain, which I’m happy to go on and on about if asked.

    Coming soon: new potatoes and green garlic, summer squash and cucumbers. Despite the weather, I have waist high sweet corn and the tomatoes are looking good, should be coming early this year.

    TRY THIS | Cabbage steaks – don’t core the cabbage, it helps the steaks stay together – slice down through the cabbage and make steaks about 1″ thick – drizzle both sides with olive oil and salt, grill on medium high heat for 5 – 7 minutes per side, until the outside is just starting to char and the inside is still creamy and tender. Delicious served with a Plato’s Harvest chicken grilled in Walter’s Sweet and Sassy barbecue sauce, and a loaf of Jenny’s peasant bread, washed down with a Mayflower IPA!

    Thanks for your support. Meet me at the market!
    -Dave

  • Red Devil Baking Co.

    We will be baking up some tasty treats!

    For our first day at the market, we will have our triple chocolate chip cookies, snickerdoodles, and Mexican hot chocolate cookies. These are all fantastic for making ice cream sandwiches or dunking in milk!

    We will also be bringing some of our famous whoopie pies! Classic, s’mores (with homemade marshmallow) and lemon raspberry will all be available for purchase.
    We look forward to adding more local ingredients to our products and teaming up with some of the other vendors.

  • Flapdoodlebags

    I’ll have handbags, yoga mat bags, and market bags as well as all kinds of accessories.

  • Rein’s Real Rye

    Varieties this week will include Caraway Rye, RyeBerry Rye, Tarragon Rye and Swedish Rye. We will also be bringing Caraway Rye Bagels. The price on the Bagels has been decreased to $6/bag of 3!

See the complete list of 2013 Market Members

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Signature Lobster Roll | Scott Borigine of 42º North

Ingredients

  • 6oz. fresh claw and knuckle chilled lobster meat
  • 3/4 tsp mayonnaise (small amount only for binding in order to preserve the true flavor of the lobster meat)
  • 1/2 tsp finely diced celery
  • Fresh lemon juice, salt and freshly ground black pepper to taste
  • Buttered and grilled top-sliced hot dog roll
  • Garnish with freshly chopped chives

Preparation

Combine the lobster meat, mayonnaise, celery, and lemon juice. Add salt and freshly ground black pepper to taste. Butter and grill or toast the top-sliced hot dog roll. Serving the chilled lobster salad on a warm buttered bun is a traditional Maine style lobster roll, which is the specialty at 42 Degrees North. Freshly chopped chives make a perfect garnish and add a pop of color to the plate.

Video Courtesy Plymouth Patch

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June 20th Market News | 2013 Outdoor Season

Program Overview

Culinary Insights | June 20 | Erik Hynes and Scott Boragine of 42º North

4:00 – Chef Demonstration –  Summer Lobster Roll

Community Host | Woodside School and Community Resource Center

Woodside School and Community Resource Center has been created as an interactive learning environment for young children to develop an understanding of the larger meanings of life and the importance of stewardship. Goals emphasize respecting children’s learning through interaction with other children, adults, and the environment; empowering families to meet the needs of their children; creating ongoing support systems within the community, and strengthening the community’s ability to best serve families.The Woodside School will be hosting kids activities throughout the market day.

Music | The David James Duo

The David James Duo is the musical combination of two very good friends, Dave Yaeger and Jim Schulze, both of Plymouth, Massachusetts. They are an acoustic roots duo specializing in unplugged pop music spanning 4 decades. Combining smooth vocal harmonies, rich guitar arrangements and diverse percussion to create a surprisingly full sound. Their current play list is over 200 songs and they have a great time playing all of them.

Friend of the Market Specials

By purchasing a $25 Friend of the Market card, you are strengthening our ability to deliver on our mission and to keep our local food economy vibrant. In recognition of your support, Market Friends get access to weekly market specials with each of the Market members and Friends are also automatically entered into drawings for special rewards through May 2014! Show your friend card to take advantage of the specials and THANK YOU to all of our Friends that have committed to sustaining the Market. Please consider becoming a Friend of the Market

PFMbuttonS

  • Plymouth Farmers’ Market


    Hi EBT/SNAP customers, please stop by the market tent for your Friend of The Market card! It’s our way of thanking you with weekly specials and discounts for spending some of your food dollars with our farmers. We appreciate you shopping here!

  • Plimoth Plantation




    Welcome to the Farmer’s Market! Please visit our gift shops, located inside the Visitor’s Center and enjoy 15% off Apparel. Valid 6/20/13 and 6/27/13 from 2 PM – 5:30 PM only

  • Allen Farms

    Buy one bag/bunch of greens and get 1/2 off on a bag of lettuce

  • Ashley Kate Lobsters

    10% off your entire purchase

  • Blue Heron Arts


    10% off pottery and jewelry

  • Dufort Farms

    $3.00 off purchases of $30.00 or more

  • Engelnook Farm

    $0.50 off Narragansett Creamery Renaissance Ricotta

  • Foxboro Cheese

    Fromage Blanc 2 for $14.00 (normally $8 each, save $2)

  • Jenny’s Bread

    $1 off the purchase of two loaves of bread

  • Martha’s Local Food

    Chilled strawberry soup. $6 per pint

  • My Balance Rocks

    ~$2.00 off of all Rock Jewelry~

  • Plato’s Harvest Organic Farm

    Not sure yet, I’ll wait and see what I have lots of on market day.

  • Queen Bee Honey Products

    Camping Season is here, get ready and enjoy the outdoors!
    ALL NATURAL mosquito repellent and tick repellent that REALLY works!
    Play it safe and keep those pests away. Stop buy the Queen Bee Tent and sample some today. Buy an ALL NATURAL Mosquito Repellent and get $1.00 OFF a tick repellent.

  • Ruuska All Natural Pickles

    $1.00 Off 1 32 oz unit of Ruuska All Natural Pickles

  • Simpson Spring

    $6.00 6 pack of zero calorie seltzer

  • Web of Life Organic Farm

    1/2 off pickled beets

Harvest and Cooks Notes

  • Allen Farms

    broccoli, beets, garlic scapes, sugar snap peas, head lettuce, cut lettuce, pea greens, tri-color chard, fresh cut mint, sage, thyme, rosemary. potted plants, nasturtiums, morning glories, strawberry plants,

  • Ashley Kate Lobsters

    Live Lobsters

    TRY THIS | Lobster Quiche
    6oz Short Crust Pastry
    1/2 oz. Butter
    1 Small Onion finely chopped
    4 oz. grated Cheddar Cheese
    3 Eggs
    1/4 pt Milk
    2 tablespoons Light Cream
    Salt and Pepper
    1/2 cup to 1 cup lobster meat

    Roll out pastry and line dish. Fry finely chopped onion in butter until transparent. Sprinkle onion and lobster over crust. Lightly whisk the eggs, cream, milk, and 3½ oz. cheese, together with the seasoning. Pour into the dish, garnish with the remaining cheese. Bake in a preheated oven 400°F (200°C) for 25 minutes, or until the filling is set and the pastry crisp and golden brown. Serve hot.

  • Blue Heron Arts

    new greeting cards from my watercolors and oil paintings

  • Dufort Farms

    We here at the farm are glad to see the sun and appreciate the breeze that helps dry the fields. The land is saturated from more then 7″ of rain making our work days sometimes difficult.

    TRY THIS | Cutting your Steaks that have bones: T-bone, Rib eye, Porterhouse:
    Let your steaks rest for about 5 minutes
    Place the steak on plate with bone to your right
    Using a fork to hold steak cut as closely to bone as possible
    Set bone aside.. Now carve 1″” wide slices, or thinner, across the full width of steak.

  • Engelnook Farm

    Fresh Strawberries mixed with Narragansett’s fresh ricotta or Plain Yogurt

  • Foxboro Cheese

    Sampling Fromage Blanc

    TRY THIS | Get yourself some fresh local strawberries, slice in half. Top with a spoonful of Foxboro Cheese Fromage Blanc ( plain and lemon honey work best) . Cheesecake without the fuss!
    Absolutely Heaven!

  • Jenny’s Bread

    As the fruit starts rolling in, it’s pie time! Pick up a pair of frozen pie crusts, thaw in the refrigerator over night, roll, fill and bake.
    Or make it savory with a pizza dough rolled and filled with feta and sauteed Plato’s harvest spinach and Bay End garlic or Web of Life garlic scapes. Or Dufort Farms grassfed ground beef and smoked mozzarella.
    And what about a double chocolate bun filled with Evergreen French vanilla ice cream?!

  • Martha’s Local Food

    Rhubarb punch as a refreshing beverage.

  • My Balance Rocks


    ~A flock of Angels Adrift will be blessing the market this week,
    along with some amazing Life Rocks Necklaces~
    It’s a rock thing…

  • Plato’s Harvest Organic Farm

    The farm is crazy busy this time of year, and all the rain prevented us from doing much needed field work. Combined with the beginning of farmers market season it doesn’t seem like there’s enough time to do it all, but somehow it will work out. I turned my back on the tractor for a couple of days, and you can see, the weeds took over!

    Thanks for coming out last week in the rain, anyone can come out on nice days :) Meet me at the market! dave

  • Plimoth Plantation

    We will be selling our very own Plimoth Grist Mill Organic Cornmeal and Organic Sampe every Thursday at the Farmers’ Market!

  • Queen Bee Honey Products

    Cardamom Cinnamon honey and Strawberries. Next time you have some market strawberries try drizzling some local Cardamom Cinnamon Honey on top!
    Delicious!!

  • Ruuska All Natural Pickles

    Come on by our booth to stock up on your favorite homemade pickles!

    TRY THIS | Chop up the pickles and add them to your favorite sandwich for a nice crunchy flavor!

  • Simpson Spring

    Raspberry lime Rickey-new flavor freshly made!!

    We will bring 3 and 5 gallon bottles to the market. There will be a first time $5.00 deposit on each bottle. The 3 gallon bottle will be $3.00 and the 5 gallon bottle will be $4.00 Fresh one natural source spring water!

  • Web of Life Organic Farm

    Picking Sugar Ann Peas!!!

  • Westport Rivers


    NV Farmers Fizz – $20/btl
    60% Pinot Noir, 34.4% Chardonnay and 5.6% Pinot Meunier
    Just in time for summer, our off-the-farm release of a
    fabulous fizz. Toasted brioche, baked pear and fresh apple
    aromas are kissed by sweetness and caressed by an
    exquisite caramel toast finish. Classic through and through
    and perfectly balanced for summer sipping. Try alone or
    make a champagne cocktail.

    Champagne Cocktail
    1 sugar cube
    2-3 dashes Angostura bitters
    30ml Brandy.
    Place the sugar cube at the bottom of the flute and add
    Angostura bitters until it dissolves. Add the brandy, then fill
    with the Fizz. Garnish with the orange slice and maraschino
    cherry.

    Cheers!

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June 20 2013 | Welcome Message – Barbara Anglin

Greetings!

The summer solstice arrives this week with an flood of summer color: yellows, golds, salmon, orange brights and on to chartreuse and every shade and texture of green.  Another month will pass before purples, reds, and additional shapes, doused in all the summer hues appear, edible signs of summertime.

More signs of summer are right on cue in the marsh, on the beach and in the field: strutting egrets, blue heron aloft, beach plum blossoms faded and quietly forming fruit- we delight in our summer place.  And each day we wonder what to cook, where to find the summer foods we crave? That’s the central question asked in every home, regardless of your culinary skill or devotion to eating local. Reliably, you know the answer of where to go on Thursdays for bushels of snap peas, the first summer squashes and early corn when it arrives. But where can you go when it is NOT Thursday, when you need fresh herbs or another seasonal ingredient for a recipe, something for a cookout, to see a local food chef in action, or for a quick bite made from food raised with-love? Fortunately and gratefully, you have options every day of the week:

Martha’s Local Foods at Stephens Field is now open every day 11-3 to enjoy a quick bite of local (except on Thursdays when she’ll be serving at the farmers’ market!) Martha is a French inspired food economist who cannot abide a fresh local crop of anything going unloved or kitchenless and at the end of market day she strategically purchases what she wants to cook for a weekend of local food meals, for her family and for her customers. Martha caters home occasions and also cooks to serve lunch at Stephens Field, all summer.  Her signature dishes of pate and hummus, smoothies, wraps, sandwiches, soup, pizza (from Rose and Vicki’s in Manomet where Martha cooks), even hot dogs (nitrite free!), fresh eggs from Centerhill Farm and occasional crops in abundance from her farmer friends- fresh and prepared local foods available all summer. Launch the kayak, bike or a waterfront stroll from this seaside spot and when you return hungry, Martha’s local fare will be ready.

Holmes Farm Stand, on Manomet Point Road, open Wednesday- Sunday, 10-7, is a Plymouth farm harvesting a daily selection of veggies, herbs and flowers as well as supplying staple crops from nearby farms. Bramhalls Country store on Sandwich Road in Chiltonville is a go to place for a lobster roll stuffed with freshly shucked lobster meat, just sweet and salty enough (and if it is Thursday, you can savor one while a the market) and also is an option for fresh lobster and locally grown produce as well.

Bay End Farm stand in Buzzards Bay is open Wednesdays 1:30-5:30 and Saturdays 10-2, for fresh organic crops picked just steps away in the lush fields. Farmers Kofi, Erin and Chris say, “Please come visit the farm!”  Heading north you can also find several of your favorite farmers and food-makers at the Marshfield Farmers’ Market every Friday at the Fairgrounds, 2-6pm, as well as all manner of cooking demos and fun garden and green activities. This Sunday, June 23, noon to 4pm debuts the Norwell Farmers’ Market at the South Shore Science Center. This is the day to stock up for the week ahead, every Sunday into October, and a chance to enjoy the woodland trails and native wildflower colonies too.

edible South Shore Magazine makes note of all the summer food and fun happenings, a listing of all farmers markets in the region, and articles inspiring an exploration of local farms and food in the south shore region. Finally, if you care to indulge in a very special and delicious evening under the stars, among farmers and people who believe local food is essential for a strong and vibrant community, the premier South Coast Farm to Table dinner is served next Friday, June 28 at Alderbrook Farm in South Dartmouth and tickets are still available from SEMAP.

These are but a few of the most local, local food options you have when it is NOT Thursday and you need to stock up or want to enjoy a bite of local love and we encourage you to get out and about this summer and stock up on seasonal, local food wherever you can find it. And remember, the farmers and cooks await your return each and every Thursday.

May your summer be nourishing and fun, Happy Solstice!
Barbara

 

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Is 100% Grass-Fed Beef Better for Me And is It Worth It?

Is 100% grass-fed beef better for me ?

Yes!

The natural diet of a cow is grass and cows that eat a 100% grass diet provide you with meat that is richer in anti-inflammatory and heart healthy omega-3 fatty acids and conjugated linoleic acid, CLA, and lower in pro-inflammatory omega-6 fatty acids which are linked to a greater risk of heart disease. Grass fed beef also provides you with a richer source of vitamins and antioxidants that help fight cancer.

While cows raised in feedlots start their lives on a pasture diet, they are quickly fattened in confined quarters on a diet of grain, usually corn or soy, which causes their stomachs to become acidic and the resulting meat is high in omega-6 fatty acids. Feedlots put alot of stress on the cows causing a release of stress hormones  which are are present in the beef. Because feedlot raised cows are also living in tightly confined areas, they are fed antibiotics to minimize sickness.

To fatten them up further, they may also be given steroids and growth hormones, all of which ends up in your body when you eat meat from this industrial food system. Often, industrially farmed cows are given hormones by way of a waxy tablet that is inserted into the ear. When the wax dissolves and the hormones enter the blood stream, they are designed to produce that beautiful marbling of fat in the muscle. But when humans consume those hormones in their beef,the hormones have the same marbling effect on the consumers muscle. Not so tasty.

The cattle raised from your local farmers at Plymouth Farmers’ Market are 100% pasture raised and are never given grains, antibiotics, hormones, or by-products. Cows love grass, its that simple. Pastured cows are eating the food their bodies are optimized for. They are healthier, and less stressed and as they saying goes you are what you eat.

Grass fed beef costs more. That’s for sure. But families are choosing quality over quantity. Beef makes a less frequent appearance on the dining table because the long term health and environmental risks of industrial beef are the true costs that are too high to bear.

Pastured meat is also more delicious which makes it a special mealtime treat.

For more information on the nutritional benefits of 100% grass-fed beef, see Jo Robinsons work or read Sustainable Table’s piece on Animal FeedMark Bittman, recently on NPR’s On Point with Tom Ashbrook, provided an enlightening discussion on America’s current food culture and in the piece provided his expert insight on healthy meat choices. Watch it below.

Visit the PFM Members who offer 100% grass-fed beef.

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June 13 2013 | Welcome Message – Barbara Anglin

Greetings!

THANK YOU, thank you for joining us on opening day! It was a joyful afternoon seeing lots of friendly faces including frontrunners from our local food and farm community like Heidi Cooley, Chairperson of the Plymouth Agriculture Committee; Frank Albani, director of Soule Homestead Farm Education Center in Middleboro; Sarah Cogswell, former program director at SEMAP; Walter Morrisson, of Morrisson’s Home and Garden Center; Ellie Donovan, Executive Director of Plimoth Plantation; Laurie and Michael Hart, editors of edibleSOUTHSHORE Magazine; Lorrie Gamp Dahlen farmer and manager of the Friday afternoon Marshfield Farmers’ Market; Bridget Alexander, Executive Director of Southeastern Massachusetts Agricultural Partnership, SEMAP;  and Kofi Ingersoll of Bay End Farm, Bourne, a founding farm member of the market back in 2004 and current farm member.  Each of these familiar faces has been actively supportive of and inspiring to the Plymouth Farmers’ Market over many years, it was great to have them on the field to celebrate 10 years.

Far more plentiful than the cheerful, familiar faces were the many, many new faces among the crowds of shoppers. And that’s the point: I personally do not know most of you and most of you have no idea about who is coordinating the market behind the scenes, and that is as it should be. You come to market each week to shop from your favorite farmers and cooks; to see your friends and neighbors; and to see what’s fresh and appetizing. Maybe you come for the music, the chocolate buns, or the organically grown herbs? Perhaps you come for the warm donut holes, the local honey or the fresh caught lobsters? We think you may be coming to see your favorite farmer or two, a sought after baker, a cook who embodies seasonal and a greeter who knows how to steer you in the right direction. Faces familiar and the new.

Why do you come to the Plymouth Farmers’ Market? Tell us, please (Or leave a comment below to get the discussion going). We want to know what you are looking for, what keeps you coming back and especially if there is something you’d like to see at the market. Do you want to experience more cooking demonstrations? Do you enjoy meeting the community groups who cheerfully outreach under the market tent each week? Does the local musician help create a more enjoyable shopping trip than the musak at the grocery store? For you, what makes a farmers’ market worth visiting?

We want to know what you are looking for, what keeps you coming back and especially if there is something you’d like to see at the market.

For me, it’s the farmers. And in 2013, the eight vegetable and fruit farmers and eleven other farmers and harvesters attending this market are a “who’s who” of talented, respected growers from the region. Did you know that each farmer brings his or her own farm grown veggies, fruit, herbs and meat of animals raised from weaning on their farm? You expect that, right? At the Plymouth Farmers’ Market summer series, we only invite farmers who grow what they sell, who contribute to the harvesting of what is being sold or who make their own value added goods from their own farm resources. This is a producer only market, meaning if a farmer is selling you something, it comes from that farmer’s own hand. Note, this is not the case at every farmers’ market and you should be sure to ask if that’s important to you.

This is a producer only market, meaning; if a farmer is selling you something, it comes from that farmer’s own hand.

In fact, we encourage you to ask a lot of questions when you visit each Thursday, the farmers like that. They are proud to talk to you about what they do and why. But, you don’t have to talk, it’s not required. Really. You simply can bag up your spinach and move on to the baker of your choice, if you like. On days when you are in a hurry you can slip in with empty bags to fill, and on days when you have a bit more time to chat, your questions are welcome. Whether you are a familiar or fresh face in the crowd, your presence is the reason we organize a festive market day and why the farmers grow for the seasons.

It’s all for you, and we thank you for coming!

-Barbara Anglin, Market Founder

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Beef Bolognese Over Herbed Goat Cheese Polenta With Spring Swiss Chard | Carolyn Melchionna of the Salvation Army

Ingredients

Herbed Goat Cheese Polenta

  • 6 cups of water
  • 2 tsp salt
  • 1 3/4 cup cornmeal
  • 6 oz goat cheese
  • 3 Tbsp chopped parsley
  • 2 tsp chopped rosemary
  • 1 tsp ground pepper

Bring water to a boil in a heavy sauce pan. Add salt. Gradually whisk in cornmeal. Reduce heat to low and cook until the mixture thickens and is tender, stir often for about 15 minutes. Remove from heat and add cheese, herbs and pepper.

Sauteed Swiss Chard

  • 2 Tbsp extra virgin olive oil
  • I large bunch of Swiss chard cut into 1″ slices
  • 1 bunch of scallions cut into 1″ pieces
  • Salt
  • Black pepper
  • Heat olive oil in saute pan. Add swiss chard to wilt. When wilted add scallions and saute till tender. Season with salt and pepper to taste.

Grass-fed Beef Bolognese

  • 1 lb ground beef
  • 3 portabello mushroom caps, cut in halve then sliced about 1/2″
  • 1 onion, small dice
  • 1 carrot, small dice
  • 6 cloves of garlic, chopped fine
  • 2 cups dry red wine
  • 4 oz tomato paste
  • 3 cups beef stock
  • 1 tsp fresh thyme
  • salt
  • pepper

Brown beef in a large saute pan (drain off excess fat if necessary). Add onions and carrots, saute till slightly brown. Add mushrooms, saute until their water evaporates. Add garlic, do not let it brown. Add wine and reduce by half. Stir in paste to thicken. Add stock and thyme and let simmer until it is thick. Season to taste.